This Southern Fried Oysters Recipe is a classic. In early 19th century America, oysters were cheap and plentiful and eaten mainly by the working class, even for breakfast. I ate them on cold autumn mornings on Long Island before a day of digging clams, or on a Sunday in winter before a day of football. Since then, oysters have become expensive, but now farmed oysters, which are actually good for the environment, are becoming more plentiful and this is bringing the price down -- making a hearty breakfast of fried oysters in cornmeal, rashers of bacon and some hot coffee more than just a memory. The key to success here is to use good bacon, strong coffee -- and small oysters.
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- 1/2 pound good bacon
- 1 cup medium-grind cornmeal
- 1 tablespoon cayenne (less if you'd like)
- 1 tablespoon fresh ground black pepper
- 2 large eggs1 pound small oysters, in their liquor (their own juices)
- Fry the bacon over medium-low heat until crispy and let drain on paper towels.
- Meanwhile, mix the cornmeal, cayenne and black pepper together in a bowl.
- In another bowl, whisk the eggs and 2-3 tablespoons of the oyster liquor together.
- Pick through the oysters to make sure no bits of shell are on them, then dip each one into the egg mixture and then into the cornmeal mixture.
- Fry over medium heat until golden brown, about 4-5 minutes.
- You will need to do this in batches so you don't crowd the pan. Drain the oysters on paper towels with the bacon.
- Serve at once with reserved bacon, hot black coffee, maybe some hash browns and an egg or two. Finish with a piece of fruit and you have yourself a breakfast that'll carry you through to dinner!